by Jessica B. Harris
- 1 pound fresh ginger, scraped off peel and thinly
- 1 vanilla bean, sliced
- 1 4-inch cinnamon stick, split lengthwise
- 1 liter bottle of white rum
- simple syrup (optional)
Put the ginger, vanilla bean, and cinnamon stick in a large wide-mouth jar and pour in the rum. Seal it and allow it to macerate in the sun for 2 to 3 months. When ready to serve, taste it and add simple syrup if necessary.
Strain into a decanter and serve with a splash of soda and a twist of lime, or use it in other drinks.
From Jessica B. Harris’ book, Rum Drinks; 50 Caribbean Cocktails, from Cuba Libre to Rum Daisy, this ginger-seeped rum is “wonderful on its own with a splash of soda and twist of lime.”
Makes 1 liter, takes 2-3 months.